Summer-Squash Salad with Herbs and Pecorino Fresco

• 1 pound small, young summer squashes (about 8), cut into 1/4-inch-thick rounds (halved if large)
• 2 tablespoons fresh oregano or thyme leaves
• 1 tablespoon extra-virgin olive oil
• Freshly ground pepper
• 6 ounces pecorino fresco, crumbled (about 1 1/2 cups)

1. Toss together squashes, herbs, and oil in a large bowl; season with pepper.
2. Add cheese; toss.
3. Let stand at room temperature 15 minutes before serving.

summer, fresh oregano, extravirgin olive oil, freshly ground pepper, pecorino fresco

Taken from www.epicurious.com/recipes/food/views/summer-squash-salad-with-herbs-and-pecorino-fresco-392376 (may not work)